Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Friday, May 09, 2014
No matter the fad, the pendulum of popularity can only swing so far in one direction before it has to swing back to where it began. The beer world has been in a hops frenzy for the past decade, with bigger and bolder brews boasting through-the-roof IBUs. But recently, some brewers have been looking back to beer styles made with little or no hops. Known as gruits, this class of beer dates back centuries and is flavored with a host of ancient ingredients (anything from bog myrtle to heather to fresh berries). Today’s Drink of the Week—Dogfish Head’s Kvasir (pronounced “vaseer”)—is a current favorite. Devising the recipe based on chemical compounds found in a 3,500-year-old Danish drink jug, this brew combines winter wheat with cranberries, lingonberries, yarrow, honey and birch syrup. It’s an old-school brew with modern sensibilities—expect a sweet-tart balance of tangy fruits met by subtle spiciness and a honey-kissed finish. And for more gruits we love, check out “The Spice is Right” in our current issue.